Nutritional Info

Nutrition Facts

Serving Size 1 (222g)

Calories 280
Calories from Fat 200 (71%)
Amount Per Serving %DIV
Total Fat 22.2g 34%
Saturated Fat 14.3g 72%
Monounsaturated Fat 6.9g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 118.1mg 39%
Sodium 80mg 3%
Potassium 302.9mg 6%
Total Carbohydrate 11.6g 4%
Dietary Fiber 0g 0%
Sugars 2.9g
Protein 6.3g 13%

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Recipe Description
Great on a hot summer day as a dessert or starter course.
Prep time
2 hr 20 min
Cook time
10 min
Ready In
2 hr 30 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  red sour cherries. pitted
2 Teaspoon(t)  cornstarch
1/4 Cup(c)  sugar
1/8 Teaspoon(t)  cinnamon, ground
1 1/2 Teaspoon(t)  orange peel, finely grated
1/2 Cup(c)  orange juice
2 Tablespoon(T)  marsala wine
4 Teaspoon(t)  reduced fat sour cream


Pour the cherries and juice into a blender or food processor fitted with the metal blade. Process for about 20 seconds, or until smooth to make cherry puree. Pour into a medium sized saucepan, then set aside. In a small bowl, combine the cornstarch, sugar and cinnamon. Stir in a little cherry puree. When blended, stir into the saucepan with the remaining cherry puree. Add 1 teaspoon orange peel and orange juice. Bring to a boil over medium heat. Reduce heat to low and cook about 2 minutes, stirring constantly. Stir in the wine. Refrigerate 2 to 8 hours until ready to serve. To serve, pour the soup into 4 individual bowls. Top the soup in each bowl with 1 teaspoon sour cream and sprinkle with remaining orange peel.

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